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Chicken and red pepper pie

July 9, 2011

Lovely on a cool summer’s evening, this  pie is a great way to use leftover roast chicken. Red pepper and tenderstem broccoli add vibrant colour to the filling, and the leftover vegetables make great side dishes with very little effort. The remaining broccoli is delicious blanched and served with a tiny smidge of butter and we roughly chopped the rest of the pepper, some cucumber and a little gem lettuce for a chunky side salad.

A rough and ready chunky salad with peppers and cucumber

The pie is very simple: onions, pepper, broccoli and chicken with a smattering of soft cheese baked in pockets of puff pastry. It’s light enough to serve in the summer and substantial enough to satisfy the appetite after a busy day.

With tenderstem broccoli and a chunky summer salad

This is easy enough to rustle up and could make a good midweek meal. I suspect it’ll be pretty tasty cold too; a fabulous addition to a picnic.

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